Bokashi Solo / BOKA-Compost Composter 9.6 L

Bokashi Compost Bucket with EM® The Boka-Compost bucket allows you to compost your organic waste using Bokashi, a fermented bran with effective microorganisms (EM®). This technique was developed by Doctor Teruo Higa using EM® (Effective Microorganisms) technology, first developed for the agricultural world, he will adapt it to domestic household composting in an airtight bucket by sprinkling EM Bokashi on kitchen biowaste. With its discreet and functional design, it will fit perfectly into your kitchen. This technique allows you to create an anaerobic fermentation of kitchen waste, all without odors, flies or worms! This alternative to vermicompost makes it possible to recycle food scraps and create a beneficial material for the soil and the maintenance of pipes. Don't waste anymore, recycle! With this in mind, in January 2024, every household must be equipped with a food waste composting system, get ahead! DELIVERED COMPLETE WITH: 1 Bokashi Organko composting bucket of 9.6 liters with carrying strap 1 perforated inner container 1 cap to close the compost liquid drain 1 lid 1 compactor pressure device, 1 dispenser for the Bokashi activator, 1kg of EM skaza compost activator 1 user manual. 1 Complete Bokashi Guide How to use Bokashi? Before you start putting your food waste in the bucket, sprinkle 20g of activator at the bottom of the bucket: The activator is made up of wheat bran impregnated with effective micro-organisms (or EM® from English, Effective Microorganisms) or 'good bacteria' They will allow the fermentation of your kitchen leftovers through a hygienic process, confined to the bucket and with limited odor inconveniences. Place your leftover food in the bucket, thanks to this system you can put all the food there: We advise you to cut the food into small pieces and place it in the Essential bucket, this will accelerate decomposition. É avoid putting big bones there... Each time you add food waste, using the packing tool provided, press the waste to eliminate air pockets then spread a thin layer of Bokashi activator evenly: EM® are a selection of 3 families of good bacteria, optimized by Prof. Teruo Higa: lactic acid bacteria, photosynthetic bacteria and yeasts. They work by transforming your kitchen scraps into a sort of ‘pickles’ or pre-compost, in the absence of air. Put the lid on, make sure it seals, and keep it closed. You should only open it when you want to throw away your waste. It’s an anaerobic fermentation: the less air, the better. Reserve your waste in a trash can so as not to open the bucket too often (twice/day at most) When the bucket is full, spread 40ml of Bokashi activator evenly, then leave it closed for 21 days. Start filling a new bucket Continue every 3/5 days to open the tap to recover the fermentation liquid: The liquid must be diluted 1/100 (10 ml of fermentation liquid for 1 L of water) to fertilize your plants (whether at garden, in a pot on the balcony, or in the house).